Garlic cauliflower steaks with roast veg
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Fancy a Sunday roast but don’t want to eat meat? Transform cauliflower from a simple side dish to star of the show with this easy idea for a veggie roast dinner.
Ingredients
Low Fat Spread
3 tablespoon(s)
Garlic
2 clove(s), crushed
Parsley, fresh
2 tablespoon(s), finely chopped, plus extra to serve
Lemon
½ zest(s) of 1, grated
Chilli Powder
¼ teaspoon(s), level, plus extra to garnish
Cauliflower, Raw
1 whole, leaves removed
Potatoes, Raw
600 g, cut into 3cm cubes
Calorie controlled cooking spray
4 spray(s)
Broccoli, raw
300 g, tenderstem
Cherry Tomatoes
300 g, mixed, halved
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the spread, garlic, parsley, lemon zest and chilli together in a small bowl until well combined and season well. Cut the cauliflower into 4 thick steaks and rub the spread all over them, then set aside.
2
Put the potatoes in a single layer in a large roasting tin, mist with cooking spray and season to taste. Cook for 20 minutes, then add the broccoli and tomatoes, mist with more cooking spray and cook for a further 20 minutes.
3
Meanwhile, put a large griddle pan over a medium heat. When hot, add the cauliflower steaks and cook for 10-15 minutes, turning once or twice, until tender and slightly charred – you may need to do this in batches. Serve with the roasted vegetables, garnished with the extra chopped parsley and a sprinkling of chilli powder.
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